Ingredients for 1 × 480 ml tub
| 282 g | ripe cantaloupe flesh |
| 15 g | lemon juice |
| 1 g | pink peppercorns, crushed |
| 80 g | caster sugar |
| 10 g | dextrose |
| 1 g | guar gum (E412) |
| 81 g | water |
| 470 g | Total |
Weigh everything to the gram on a digital scale: that is the secret of balance. Total 470 g, below the MAX line.
Method
- Cut the melon, scoop out seeds and fibres and remove the rind. Weigh the flesh only.
- In a bowl, stir together the sugar, dextrose and guar gum while dry, so the guar disperses without lumps.
- Heat the water in a small pan until it just simmers (about 85 °C), take off the heat, add the pink peppercorns, crushed, cover and leave to infuse for 10 minutes, then strain.
- Let it cool completely (in the fridge, or set the pan in a bowl of iced water).
- Put into the blender the fruit, the cold infusion and the lemon juice. Blend until smooth, then, with the motor running, sprinkle in the sugar-and-guar mix and blend for another 30–40 seconds: guar thickens cold.
- Pour into the Dolci tub without going past the MAX line. Freeze for 24 hours at −18 °C: lid off for the first few hours only, then close it.
- Fit the tub and run the SORBET program. If it isn’t creamy enough, do a RE-SPIN (add 1 tablespoon of juice or water if needed).
- Serve straight away with a few crushed pink peppercorns.
Chef’s touch
Pink peppercorn is more flower than spice: with melon it becomes a fresh, almost rose-like scent.
Sherbet version
with creamy fresh cheese, same method
| 188 g | ripe cantaloupe flesh |
| 15 g | lemon juice |
| 1 g | pink peppercorns, crushed |
| 45 g | full-fat cream cheese (Philadelphia type), well chilled |
| 88 g | caster sugar |
| 6 g | dextrose |
| 1 g | guar gum (E412) |
| 126 g | water |
| 470 g | Total |
Sherbet version: same method, only the amounts change. The cream cheese (Philadelphia type), well chilled, is blended with the fruit before the sugar-and-guar mix goes in, and is never heated: fresh and slightly tangy, it brightens the fruit. About 2 % fat: creamier, still light. Contains milk and lactose.
Frequently asked questions
How much melon do I need for one Tefal Dolci tub?
282 g ripe cantaloupe flesh and 15 g lemon juice out of 470 g of mix, that is 63%. The rest is 80 g sugar and 10 g dextrose, 1 g guar gum and water: amounts calculated so you never go past the MAX line of the 480 ml tub.
How long should I freeze this melon sorbet?
24 hours at −18 °C with the tub level: lid off for the first hours only, then closed. With fewer hours the core stays soft and the result is uneven. Then run the SORBET program.
Why did my sorbet come out powdery or hard?
Very cold sorbets can look powdery after the first spin: that’s normal, run RE-SPIN, adding 1 tablespoon of juice or water if needed. If it’s hard or icy, the fruit wasn’t ripe enough or the sugars weren’t weighed to the gram. This recipe is calculated on a Brix of about 11: with much sweeter or much less sweet fruit, the traffic light in the ICED METHOD APP helps you correct the grams.
Which months are best for this sorbet?
Season: June – September. Out of season, choose good-quality frozen fruit. Always use fully ripe fruit: it makes all the difference.
Does the sorbet contain milk? And the sherbet version?
The sorbet version contains no milk or dairy. The sherbet version adds 45 g full-fat cream cheese (Philadelphia type) (about 2% fat): creamier, but it contains milk and lactose.
More sorbets in season
10Daybreak nectarine sorbetBrix ≈ 9 · 76% fruit
09Summer yellow peach sorbetBrix ≈ 8 · 71% fruit
02June raspberry sorbetBrix ≈ 7.5 · 66% fruitBrix source: Ciqual 2020 table (ANSES), code 13026 “Melon, cantaloupe (ex Cavaillon or Charentais melon), pulp, raw”: indicative value (±2), it changes with variety and ripeness.
Tefal, Moulinex and Dolci are trademarks of Groupe SEB, mentioned for descriptive purposes only: ICED METHOD° is not affiliated with or sponsored by them. Always follow your machine’s manual (MAX line, programs, warnings). Allergens: check the label of every product.